Effect of Salt Concentration on Weight Loss, Chemical Composition and Sensory Characteristics of Sudanese White Cheese

Hamid, Omer Ibrahim Ahmed; ., O.A.O. El Owni; Musa, Musa T.

doi:10.3923/ijds.2008.79.85

Cited by 6 publications

(4 citation statements)

References 12 publications

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“…The increase in the protein rate detected in cheese samples in the early stages of the storage period is compatible with other studies on white cheese [1,44] and is thought to be due to the decrease in moisture content [44]. The decrease in the protein content of cheeses in the last stages of the storage period can be attributed to the proteolytic activity that leads to the formation of water-soluble nitrogen [46,44].…”

Section: Physicochemical Properties Of Sudanese White Cheesessupporting

confidence: 89%

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Salih¹,

Uysal²

2023

GSC Adv. Res. Rev.

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Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 cheeses. Total solids, protein, fat, and acidity values and lipolysis degree of control (T5) cheese were lower than T4 and T1 cheeses, and higher than T2 and T3 cheeses. The proteolysis degree of control (T5) cheese was the lowest when the cheeses were stored at 15 °C, and the highest among all cheeses except T1 and T4 cheeses when stored at 4 °C. The acidity value, protein, salt, and the degree of lipolysis and proteolysis were higher in cheese samples stored at 15 °C. All sensory properties scored best in T1, T4, and T3 cheeses compared to control (T5) cheese. Cheeses stored at 4 °C scored better for odor and overall acceptability. The use of starter culture in the production of white cheese positively affected the properties of the cheeses, especially T4 cheeses containing Lactobacillus helveticus, and T1 cheeses made with mesophilic culture were better than other cheeses in terms of physicochemical and sensory properties.

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Section: Physicochemical Properties Of Sudanese White Cheesessupporting

confidence: 89%

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Salih¹,

Uysal²

2023

GSC Adv. Res. Rev.

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“…However, the results contradict the findings of Kheir et al [31], who found an increasing trend in the protein content of white cheese from pasteurized milk produced with both rennet and Solanum dubium as coagulants without the addition of starter cultures. The decrease in protein content during storage could be due to protein degradation, which leads to the formation of water-soluble compounds [32]. Total solids significantly (P<0.01) decreased from 50.53% (T1) and 52.95% (T2) on day 1 to 48.83% (T1) and 49.70% (T2) on day 30 before slightly increasing to 49.20% (T1) and 49.96% (T2) at the end of the ripening period.…”

Section: The Physicochemical Properties Of Cheese During the Ripening...mentioning

confidence: 99%

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

Mohamed Osman Mohamed Abdalla

2024

World J. Bio. Pharm. Health Sci.

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The purpose of this study was to see what effect adding starter culture to raw milk had on the physicochemical, microbiological, and sensory properties of braided cheese (Gibna mudaffara). The raw milk was warmed to 45°C before adding 2% w/v starter culture to the first treatment (T1) and no starter culture to the second treatment (T2). Both treatments contained sodium chloride (2% w/w) and rennet powder (1.3 gm/50 L milk). After manufacturing, the cheese was kept in the whey at 4°C for 45 days. At 1, 15, 30, and 45-day intervals, physicochemical, microbiological, and sensory characteristics were assessed. Results revealed that protein (18.21%), total solids (50.27%), ash (7.29%), and titratable acidity (0.65%) were found to be high in T1 cheese, while fat (19.66%) and moisture (48.97%) were found to be high in T2. The ripening period had a significant (P<0.001) effect on all physicochemical characteristics except fat. T2 cheese had high counts of total viable bacteria [TVB] (log10 6.60 cfu/g), Staphylococcus aureus (log10 2.35 cfu/g), Escherichia coli (log10 2.01 cfu/g), and yeasts and moulds (log10 5.91 cfu/g). In T1 cheese, all microbes under study decreased significantly as the ripening period progressed, whereas in T2 cheese, all microbes decreased during ripening except TVBC. T2 cheese scored higher on colour, flavour, and overall acceptability, while T1 cheese scored higher on taste and body. All sensory properties of both cheeses were significantly affected by the ripening period. This study concluded that heat treatment and adding the starter culture is required for the production of safe and high-quality braided cheese.

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“…The Sudanese white cheese with the different fat levels were significantly (P<0.05) different in salt, sodium, calcium and phosphorous [25]. The difference in ash content might be due to the different levels of salt used [12,14,26,27].…”

Section: Cheese Type Parametersmentioning

confidence: 99%

Untitled

2020

PRB

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This study was designed to produce soymilk cheese (tofu) and to compare its properties to that of Sudanese white cheese using cow's milk and mixture cheese (50% soymilk and 50% cow's milk). The chemical composition (fat, protein, total solids, ash and titratable acidity) and sensory characteristics (color, taste, texture, saltiness and overall acceptability) were determined at 1, 5, 10 and 15 days of storage. The results showed that fat, total solids and ash content and the titratable acidity were significantly (P<0.001) high in Sudanese white cheese, while protein content was significantly (P<0.001) higher in the mixture cheese. The storage period significantly affected fat, protein, total solids, ash content and acidity in all cheeses. The color, taste and overall acceptability of cheeses were significantly (P<0.05) varied due to the presence of soymilk, while saltines and texture of different cheeses were not affected. The saltines, texture and overall acceptability were significantly affected during the storage period, while color and taste were not affected. The high cost of production was recorded for Sudanese white cheese, while tofu cheese revealed the lowest cost. Hence this study concluded the soybeans is good source of high-quality protein and that can be utilized in dairy products, also it is important encourage growing soybean in Sudan in order to utilize it as milk substitute. However more researches are needed to evaluate the microbiological, quality and flavor of tofu cheese.

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Effect of Salt Concentration on Weight Loss, Chemical Composition and Sensory Characteristics of Sudanese White Cheese

Cited by 6 publications

References 12 publications

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

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